HERRING FISHERY. 55 



of frefh water, in which they wafh them, rubbing 

 them with their fingers, particularly near the long 

 bone. From that tub they remove them into ano- 

 ther, containing clean water, in which they wafh 

 them again. When they are well wafhed, they 

 are put into bafkets, and left to drip until the next 

 day. About an hundred of them are then put 

 into a balket, in which, while two women lhake 

 them, another fcatters fome fait upon them, until 

 every part of them is falted ; after which they 

 are poured into a tub, in the bottom whereof is a 

 layer of fait. When the tub is filled up to with- 

 in about four inches of the brim, it is covered. 

 The herrings will keep in this manner for baits, 

 but are not fit to be eaten. 



FROM THE TRANSACTIONS OF THE HIGHLAND 

 SOCIETY OF SCOTLAND. VOL. I. 



In the curing of herrings, it is a matter of the 

 utmoft confequence to attend to their condition, 

 during and after the firft falting. If they be al- 

 lowed to lie in the firft pickle long, efpecially in 

 barrels, expofed to the fun in hot weather, they 

 are very apt to fpoil, at lead that portion of them, 

 which is neareft to the warm fide of the barrels. 

 Now, a fpoiled herring, is not only itfelf incapa- 

 ble of being cured, but it fpreads corruption to 



the 



